Italian Sausages with Lentils

Sometimes, something really simple comes along a makes you take a step back and evaluate food that is complicated. Now, while I am not ready to abandon 'difficult' preparations altogether, I can really appreciate when something that is both ridiculously easy and delicious comes along. This is one of those dishes.

I will say this, a superior Italian sausage is ESSENTIAL to the success of this dish. We had mail- ordered some (as a part of a larger order) a few weeks back, and they were just sitting in the freezer waiting to be eaten up. We had no idea what kind of goldmine we were sitting on until we ate them.

Lovely, sweet spiciness. Enriching wholesomeness. The was comfort food through and through without being overly heavy. I am seriously looking forward to the leftovers! I honetsly can't say enough good things about this dish. You owe it to yourself to try it.

olive oil
200 g smoked bacon lardons
1 onion, peeled and finely chopped
1 medium carrot, peeled and cut into 1cm cubes
3 bay leaf
500 g Puy or Castelluccio lentils, rinsed and drained
sea salt and freshly ground black pepper
1 large clove garlic, peeled and smashed
12 Italian sausages
100 milliliters dry white wine
handful parsley, leaves chopped

Heat a little olive oil in a heavy-based saucepan and fry the lardons until lightly golden, about 5 minutes. Add the onion, carrot and bay leaves, stir well and cook over a medium heat for 5-6 minutes until the onions begin to soften.

Tip in the lentils, stir well and pour in enough water to cover. Bring to the boil, lower the heat and simmer, covered, for 25-30 minutes until most of the liquid has been absorbed and the lentils are tender. Season generously with salt and pepper.

Cook the sausages in the meantime. Heat a little olive oil in a heavy-based frying pan. Add the garlic and cook for a minute. Add the sausages and pan-fry for about 5 minutes, turning occasionally, until lightly golden. Deglaze the pan with the white wine and bring to the boil. Lower the heat to a simmer, and leave the sausages to braise for 15-20 minutes until cooked through.

With a pair of tongs, transfer the sausages to the lentils, nestling them among the vegetables and lentils and adding the pan juices. Reheat for a few more minutes.

Divide the lentils and sausages among warm shallow bowls. Sprinkle generously with chopped parsley and a grinding of black pepper, then serve.